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Scallops ‘w’ Citrus & Sage Burnt Butter Sauce


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Brian Kennett

Amateur Chef and Foodie Extraordinaire


Scallops ‘w’ Citrus & Sage Burnt Butter Sauce

What’s in the fridge & freezer recipe time again today, so it is Bill Wallace Friendly. This one is a little ‘fancy’ as it is a bit ball-ache to make the sauce and clean the scallops and all that. But it is worth it, according to my Wifey’s feedback haha. Happy Wife – Happy Life and all that right? Even more so in lockdown. S0 for lunch today I created ChillaxBBQ Stay@Home Recipes #31 – Scallops ‘w’ Citrus & Sage Burnt Butter Sauce.

Wifey said; “Yummy. The orange and butter flavours go so well with the scallops – tantalizing to my taste buds. And it made me burp a lot!” Make of that review what you will… Dear me, she ain’t no food critic…

ChillaxBBQ Stay@Home Recipes #31 - Scallops 'w' Citrus & Sage Burnt Butter Sauce
This time I decided to cook the scallops out of the shell. I cleaned up the shells and hit them with some boiling water to remove the smell and to sterilize them nicely for serving.
ChillaxBBQ Stay@Home Recipes #31 - Scallops 'w' Citrus & Sage Burnt Butter Sauce
I let the scallops have a little bath in some marinade 1st for a good couple of hours. Lemon juice, Olive oil, sea salt & cracked black pepper to be precise.
ChillaxBBQ Stay@Home Recipes #31 - Scallops 'w' Citrus & Sage Burnt Butter Sauce
And here is the plated finished article. I think they look spanking? A little garnish with some fresh orange and Thyme. Come on, they look a little bit special right?
I made 9 scallops with the following ingredients;
  • 9 scallops on the shell – take them off the shell and clean all the yucky bits off and the poo tract
  • 1 packet of fresh Sage – roughly chopped
  • 4″ knob of good quality salted butter
  • 1/2 a big Seville orange – you need to get the segments clean of any pips, pith and skin (like in the picture)
  • 1/2 cup fresh lemon juice
  • A couple of sprigs of fresh Thyme for Garnish
  • Olive Oil
  • Sea salt & cracked black pepper
Do this folks;
  1. Put the cleaned scallops in a tray, drizzle with Olive oil, half the lemon juice and a sprinkle of sea salt & cracked black pepper;
  2. Allow that to marinate for an hour or so;
  3. In a pan melt down the butter and add the remaining lemon juice;
  4. Bring that down to low heat and watch is darken to dark brown – that’s your burnt butter sauce right there;
  5. Sprinkle some sea salt & cracked black pepper in the pan;
  6. Pop half the sauce into a small pan and add in the fresh sage and half the orange segments – the heat will be enough to muddle the sauce together, wilt the sage and break down the orange into the little beads – quite amazing actually;
  7. In your big pan add in the rest of the sage and the scallops;
  8. 2-3 minutes on one side and pop them over for another 2-3 minutes;
  9. Carefully lift the scallops out and pop them in your clean shells on a platter;
  10. Spoon over the sauce from the small pan;
  11. Garnish with some fresh leaves of Thyme and a little piece of fresh orange – follow the picture folks…

As I said, it’s a little lengthy for prep and cooking. But the outcomes are worth it believe me. I tried the sauces before serving and it really was an OMG foodie moment. Sour, sweet, citrus, savoury, herby and superbly buttery. My gawd what a combo. It was superb. One we’ll be repeating I am certain at a ChillaxBBQ proper someday. A great little invention today, and I am quite proud of it actually. ChillaxBBQ Stay@Home Recipes #31 – Scallops ‘w’ Citrus & Sage Burnt Butter Sauce is an absolute cracker. Now you could rise the sauce for any white fish/crab/lobster in my reckoning. It would be a perfect bedfellow. Hoping you have a go folks. and hoping you do indeed – ENJOY!!!

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